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Monday, May 25, 2015

I love to bake in the morning. I incubate my sourdough in an old clear plastic pickle bucket in the fridge for three days, and then I set it up early in the morning and let it rise in greased pans as the oven is heating up. The dough rises with the sun. Today is a new day with new bread and a fabulous aroma in my home. Sometimes I imagine being the village baker making the whole neighborhood smell good. I would get up at 2 AM and by dawn I'd be chatting with my customers in my floured apron. I'd be warm all winter!